Mini Chimi Changa

This one turned out a little better that I though and was a hit on game day. I am not a big fan of the smell of deep frying oil so I set that up outside on a camping stove and everything worked out great.

What you will needMini Chimi Changa

  • 1 jalapeno, chopped
  • 1 onion rough chopped
  • 1 precooked chicken breast shredded
  • 1 can black beans
  • ¼ cup chicken stock
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 2 tbsp. cumin
  • ¼ cup cilantro
  • 2 cups shredded Monterey Jack Cheese
  • 4 cloves of garlic
  • 1 egg beaten
  • Vegetable Oil
  • 1 package of egg roll wrappers

 

Prep

In a large skillet, saute the chopped onion, jalapeno, oregano, thyme and  garlic over medium heat until its soft Stir in chicken, black beans with liquid, cumin cilantro and chicken stock. Bring it to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes, stirring occasionally. The liquid should reduce by half. Remove from the heat and let it cool then mix in the cheese

Prep

Lay out your egg roll wrappers on a cutting board. Use about 1/3 cup of the chicken mixture place it in the center of the egg roll wrapper. Mini Chimi Changa RollsNow fold the top and bottom of the wrapper up to the mixture. Next you will want to brush a small amount of the egg mixture on the right side of the wrapper, this will help the ends stick together when you are done rolling it. Now just roll the wrapper from left to right making your mini Chimichanga.  Just repeat the process until you have enough.

Prepare the Oil

Caveman Tip*** I like to do this part outside on a propane burner because I am just not a fan of the smell in the house. I also keep a candy thermometer in my collection just for stuff like this.

Fill a stock pot or large sauce pan with about 6 “of vegetable oil. Put the thermometer in the pan and bring the temp up to a constant 375 degrees.

Cook

Once the oil is constant at 375 degree’s place one chimichanga in the pot at a time, putting more than one in the pot at a time will drop the temp of the oil and result in a soggy greasy chimi. It will only take a couple of minutes to cook because all the ingredients were precooked and all you want to do is reheat and make the exterior crispy. Once they are done to your liking, pull them from the oil.

Caveman Tip*** I like to let them drain on a grill rack over paper towels and not directly on the paper towels. From my experience this allows them to stay crispy and not get soggy.

Serve them with your favorite dipping sauce or try my guacamole, it’s a game changer!

View this recipe and other like it at www.cookingwithcaveman.com

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